Organic Recipes

Lemon Yogurt Cake

image :  Lemon Yogurt Cake


  • 3/4 cup butter, softened, room temperature
  • 3/4 cup plain yogurt, room temperature
  • 1/2 cup honey
  • 1 1/2 tablespoon finely grated lemon zest
  • 2 eggs
  • 1/3 cup granulated sugar
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • Lemon Syrup

  • 1/3 cup honey
  • 3 tablespoons water
  • 3 tablespoons lemon juice
  • 1 tablespoon lemon zest


To make the lemon syrup, heat and stir all ingredients in a medium saucepan over medium heat until sugar is dissolved. Simmer, uncovered, for about 5 minutes or until thickened slightly.

Grease a 9 inch x 5 inch (23 cm x 12.5 cm) loaf pan. Line base and sides with parchment paper. Preheat oven to 350?F (180?C). Beat butter, yogurt, honey and zest in a medium bowl using an electric mixer until combined.

Beat eggs and sugar in small bowl using an electric mixer until, thick and creamy. Stir egg mixture into yogurt mixture with flour and baking powder. Spread the mixture into the prepared pan. Bake in the preheated oven for about 40 minutes or until cooked when tested.

Pour hot syrup over hot cake; let stand until cold.

Cuts into about 12 slices